All the savory notes of a classic Philly steak and cheese get a lively twist with green chiles and a creamy enchilada sauce. Fold everything into a soft tortilla taco boat and you have a flavorful dinner on the table in under 30 minutes.
This post was created in partnership with Albertsons. The opinions and text are my own.
The big game, a busy weeknight, or a last-minute gathering — these Zesty Philly Steak and Cheese Tacos are perfect for all of the above. They deliver the familiar comfort of a cheesesteak but with a Southwestern nudge: tangy enchilada cream, mild green chiles, sautéed peppers and onions, and melty Monterey Jack in a convenient soft tortilla taco boat. Best of all, they’re fast to make and easy to scale up for a crowd.
I shopped for the ingredients at Albertsons and picked up Old El Paso taco boats and enchilada sauce to make the prep effortless. Using deli roast beef keeps the cooking time minimal without sacrificing the meaty texture you want in a cheese steak taco. If you have a little extra time, thicker roast beef slices from the deli work great — aim for good quality, with minimal preservatives or excessive salt for the best flavor.
Start by slicing a green bell pepper and a medium onion. A quick sauté in a hot skillet with a touch of vegetable oil softens them and encourages caramelization that brings out their natural sweetness. Once they’re tender and just beginning to brown, set them aside so they stay crisp-tender when combined with the warm beef and chiles later.
Next, make the enchilada cream sauce: mix sour cream with red enchilada sauce and brighten it with a squeeze of fresh lime juice. It’s a simple three-ingredient sauce that adds creaminess, a touch of heat, and acidity to balance the richness of the beef and cheese.
To assemble, warm a skillet and heat the diced green chiles briefly before adding the sliced deli roast beef. Toss for a couple of minutes until the meat is warmed through, then stir the sautéed peppers and onions back in. Spoon the mixture into soft tortilla taco boats, sprinkle with shredded Monterey Jack cheese, and drizzle the enchilada cream sauce over the top. The taco boats help keep everything neatly contained — they’re especially handy for kids or when serving a casual meal.
The combination of warm roast beef, roasted peppers and onions, slightly smoky green chiles, and creamy, lime-bright enchilada sauce is more than the sum of its parts. It’s rich and comforting, but the sauce and peppers keep it lively and fresh. If you prefer, swap in a different cheese or add a few extra toppings — chopped cilantro, sliced jalapeño, or a squeeze more lime all work well.
These tacos are a hit with kids and grown-ups alike. At my house, my nine-year-old declared them incredibly good between bites and kept going back for more — the kind of silent compliment every cook loves. They’re satisfying, simple, and quick, making them a reliable weeknight favorite.
📖 Recipe
Zesty Philly Steak and Cheese Tacos
Ingredients
- 1 Tablespoon vegetable oil
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- ½ teaspoon kosher salt
- 4.5 ounces diced green chiles (canned)
- 1 pound high-quality sliced deli roast beef, cut into ¼” strips
- ¼ cup sour cream
- ¼ cup red enchilada sauce
- ½ lime, juiced
- 1 package soft tortilla taco boats
- ¾ cup Monterey Jack cheese, shredded
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced peppers, onions, and salt. Cook, stirring frequently, until the vegetables are tender and beginning to brown. Remove from the pan and keep warm.
- In a small bowl, whisk together the sour cream, enchilada sauce, and lime juice to make the enchilada cream sauce. Set aside.
- Return the skillet to medium heat. Add the diced green chiles and cook for about one minute, stirring. Add the sliced roast beef and cook, stirring, for 2–3 minutes until heated through. Stir the reserved peppers and onions back into the meat and remove from heat.
- Spoon the meat and vegetable mixture into the soft tortilla taco boats. Top each with shredded Monterey Jack cheese and drizzle with the enchilada cream sauce. Serve immediately.
Nutrition Facts
This post was written in partnership with Albertsons. The opinions and text are my own.